To provide a seasoning liquid for seasoned fried bean curd for flavored boiled rice wrapped up with fried bean curd, causing no adhesion at the inner surface of the fried bean curd due to heat sterilization, and enabling the quantity thereof to be greatly reduced compared to conventional cases, available for continuous mass production with no need of complicated operation, and capable of giving seasoned fried bean curd improved in opening characteristic so as to allow operators to efficiently operate subsequent Sushi-rice stuffing work.

This seasoning liquid for seasoned fried bean curd is obtained by adding a seasoning liquid produced by formulation of seasoning ingredients with 0.01-0.3 wt.% of thickening polysaccharides, or thickening polysaccharides and starch based on the whole quantity, or 0.2-5.0 wt.% of modified starch so that the viscosity of the seasoning liquid is adjusted to 10-400 cp. The seasoned fried bean curd treated with the seasoning liquid is provided. The method for producing seasoned fried bean curd comprises taking out the inside bean curd material, cutting the thus treated fried bean curd into two pieces each so as to be of bag-like shape, putting the thus obtained bag-like fried bean curd together with the seasoning liquid into a packaging container, and subjecting the thus obtained resultant product to heat sterilization.